- Sydney Fish Market’s iconic 36 Hour seafood marathon is currently underway.
- Reps for the market advise shoppers to arrive in the quieter hours.
- Blue swimmer crab and blue mussels are among the top picks for this year.
Sydney’s most iconic Christmas tradition is Sydney Fish Market’s 36 hour seafood marathon, which each year sees over 100,000 visitors scrambling to find the perfect catch for Christmas lunch.
This year is a particularly special event, as it’s officially the last Christmas 36 hour seafood marathon before the brand-new Sydney Fish Market opens its doors on Sunday, January 19. The $700 million redevelopment has dominated Sydney chatter this year, and the final Seafood Marathon at the old Pyrmont Market is set to be a nostalgic farewell.
Starting on December 23 at 5am, the produce bonanza runs up until 5pm on Christmas Eve. If you want to lean into a real Sydney Christmas, attending the seafood marathon is a must (as is coming away with an unrealistic number of prawns). There will even be a special appearance from Santa on both days to make the huge event extra festive.
The market is expecting to move more than 350 tonnes of seafood during the marathon, including 120 tonnes of prawns and almost 70,000 dozen oysters. That amounts to 55 kilograms of prawns and 390 oysters each minute.
For those thinking of heading along to stock up on fresh fish (or just eat fish and chips in the most chaotically festive atmosphere imaginable), Sydney Travel Guide have spoken to the Sydney Fish Market for some top tips on how to make the most of the shopping spree, and what to look for to make your Christmas lunch as authentically Sydney as possible.
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1. Bring along an esky or cooler bag
Plus, ask your fishmonger to pack some ice with your purchase so it stays fresh for the trip home. If you don’t have a cooler bag handy, most retailers have them available for purchase on the day. As a rule of thumb, uncooked seafood is best enjoyed within 24-48 hours, while cooked seafood can be kept in the coldest part of your fridge for a maximum of 3-5 days.
2. Look for shiny flesh, red gills, clear eyes, and metallic skin
For crustaceans and molluscs, use your touch: Firm, intact shells, closed shells, or shells that close when gently tapped will be the best pick, as well as no discolouration on the shell. When in doubt, use your nose: fresh fish should smell like the sea.
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3. If you’re uncertain about how to prepare it, rely on your fishmonger
You can ask your fishmonger for recommendations on species and recipes, as they are the most knowledgeable people when it comes to seafood.
4. Ask the Fishmongers how much you’ll need
Fishmongers can also help you purchase the right amount of seafood for the number of guests you’ll have in attendance.
5. Opt for blue swimmer crabs, blue mussels and southern calamari
Some of the top recommendations from Sydney Fish Market this year are blue swimmer crabs, blue mussels and southern calamari.
As for the best time to join the 36-Hour Seafood Marathon? Market reps say the quietest times are between 4pm and 6pm on December 23, and 2am and 5am on December 24.
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Sydney Fish Market 36 hour seafood marathon
Address: Sydney Fish Market, Corner Pyrmont Bridge Rd &, Bank St, Pyrmont NSW 2009.
Marathon Hours: December 23-December 24 (5am – 5pm).
Price: Free entry into the market; seafood prices vary.
